Soup, Gamjatang (Korean Pork Bone Soup) - ecnivo/Recipes GitHub Wiki
By Maangchi, with mods by me
Serves 3-4
Takes 2.5 - 3h for everything
Ingredients
- 3 pounds of pork neck bones (or back bones)
- 15g ginger, sliced thinly
- 2 tbsp doenjang (Korean fermented bean paste)
- 2 dried Shiitake mushrooms
- 1/2 medium onion, sliced
- 1 large chili pepper, sliced
- 3 garlic cloves, minced
- 1-2 tablespoons gochugaru (Korean hot pepper flakes)
- 1/2 tablespoon gochujang (Korean hot pepper paste)
- 2 tablespoons fish sauce
- 2 tbsp deulkkae-garu (perilla seeds powder)
- ½ teaspoon ground black pepper
- 1-2 medium potatoes, peeled and cut into 2-inch cubes
- 225g (1/2 pound) of napa cabbage, separate the green bits and white bits (cook the white bits longer)
- 3 green onions: turn the green part of one of the three into garnish for the next section. Chop the rest into 2-inch lengths.
- 60g soybean sprouts, washed and strained
- 8 to 12 perilla leaves, washed (optional)
- Serve with kimchi (optional)
Special equipment
Instant Pot
Mega-sized pot
Steps
- Boil up a big pot of water. Remove fatty bits from bones.
- Blanch bones for 5 minutes.
- Scrub again and remove all the bone fragments & coagulant stuck in there
- Place everything in first part of ingredient list in instant pot. Barely cover with water.
- Cook for 45 minutes ("broth/high pressure" setting). Let the Instant Pot "natural release"
(time to go do something for an hour)
- Get the mega-pot out and throw in everything in the second part of the ingredients
- Pour in the bone-broth from the instant pot (clean it immediately, because rice will need to be made)
- Cut the shittake mushrooms! (don't forget)
- Boil the mega-pot until the potatoes have softened, probably 20-30 minutes, add some salt to taste... everything up 'till now could be made ahead of time and cooled down
- Put in the rest of the ingredients (third part) and boil for 5-10 (until ready to serve)
- Serve with rice and kimchi.